The Story & Intro
Hi, I’m Inaya a 38-year-old food lover from Crete, Greece. Growing up on this sun-kissed island, I learned early on that food is more than just something we eat it’s how we share love, memories, and laughter. I still remember the smell of lentils simmering in my grandmother’s clay pot, filling the kitchen with that earthy, comforting aroma.
Today, I’ve taken her humble lentil recipe and given it a modern, plant-based twist. This Vegan Lentil Loaf with Mushroom Gravy isn’t just another vegan dish; it’s hearty, savory, and packed with flavor that satisfies everyone even the meat lovers!
The secret? A perfect balance of earthy lentils, sautéed vegetables, and warm spices baked into a loaf that holds together beautifully. And let’s not forget the rich mushroom gravy, so silky and full of umami that it feels like a cozy hug on a plate. Whether you’re vegan or simply looking for a comforting, wholesome meal, this lentil loaf will quickly become one of your favorites.
I love serving it on chilly evenings with mashed potatoes or roasted veggies the kind of dinner that makes everyone feel right at home. 💛
Ingredients for Vegan Lentil Loaf
For the Lentil Loaf:
- 2 cups cooked green or brown lentils (about ¾ cup dry)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1 cup finely chopped mushrooms
- ½ cup rolled oats
- ¾ cup breadcrumbs (use gluten-free if needed)
- 3 tbsp ground flaxseed + 6 tbsp water (flax egg)
- 2 tbsp tomato paste
- 2 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp oregano
- Salt & pepper to taste
For the Glaze:
- 2 tbsp ketchup
- 1 tbsp maple syrup
- 1 tsp balsamic vinegar
For the Mushroom Gravy:
- 2 tbsp olive oil
- 2 cups finely chopped mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce or tamari
- 2 tbsp all-purpose flour
- 1 ½ cups vegetable broth
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & black pepper to taste
Step-by-Step Instructions
1. Prepare the Lentils
If you’re starting with dry lentils, rinse them well and cook in 3 cups of water until tender (about 20–25 minutes). Drain any excess liquid and let them cool slightly. You want them soft but not mushy.
2. Make the Flax Egg
In a small bowl, combine ground flaxseed with water. Stir and let sit for 5–10 minutes to thicken. This helps bind the loaf together naturally no eggs needed!
3. Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add onions, carrots, celery, and mushrooms. Cook until soft and golden, about 7–8 minutes. Add garlic, smoked paprika, thyme, and oregano. Stir for another minute until fragrant.
4. Mix the Lentil Loaf
In a large mixing bowl, add the cooked lentils and lightly mash about half of them with a fork or potato masher. This gives the loaf a better texture. Add the sautéed vegetables, flax egg, oats, breadcrumbs, tomato paste, soy sauce, salt, and pepper.
Stir everything together until it forms a sticky but shapeable mixture. If it feels too dry, add a splash of vegetable broth. If too wet, add a little more breadcrumbs.
5. Shape & Bake
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper, leaving a bit hanging over the sides for easy removal. Press the lentil mixture evenly into the pan.
In a small bowl, whisk together ketchup, maple syrup, and balsamic vinegar. Brush it over the top of the loaf for a glossy, flavorful finish.
Bake for 40–45 minutes, or until firm and slightly crisp on top. Let it rest for at least 10 minutes before slicing this step is crucial to prevent crumbling.
6. Make the Mushroom Gravy
While the loaf bakes, make the gravy. Heat olive oil in a skillet over medium heat. Add onions and mushrooms and sauté until golden brown, about 8–10 minutes.
Stir in garlic and soy sauce, then sprinkle flour over the mixture. Stir well to coat. Slowly pour in vegetable broth, whisking constantly to avoid lumps. Add thyme, salt, and pepper. Simmer for 5 minutes until thickened and glossy.
If you prefer a smoother gravy, blend it using an immersion blender.
7. Serve & Enjoy
Slice your lentil loaf and serve it topped with warm mushroom gravy. Pair it with creamy mashed potatoes, roasted vegetables, or a light salad. Every bite tastes like home hearty, rich, and nourishing.
Serving Ideas
- For a holiday twist, add dried cranberries and walnuts to the loaf.
- Serve with garlic mashed potatoes and sautéed green beans for a complete meal.
- Make mini lentil loaves in muffin tins for meal prep or portion control.
- Leftovers reheat beautifully just add a splash of broth to keep them moist.
Tips from My Cretan Kitchen
💡 Tip 1: Always let your lentil loaf cool before slicing patience makes it perfect.
💡 Tip 2: You can use red lentils, but they’ll make a softer loaf. Green or brown hold better.
💡 Tip 3: The mushroom gravy freezes wonderfully make extra!
Recipe Card
📋 Vegan Lentil Loaf with Mushroom Gravy
🕒 Time:
Prep: 25 mins | Cook: 45 mins | Total: 1 hr 10 mins
🧂 Ingredients:
- Lentils, veggies, flaxseed, oats, breadcrumbs, tomato paste, soy sauce, and herbs
- For gravy: mushrooms, onions, garlic, soy sauce, flour, broth
👩🍳 Instructions:
- Cook lentils and prep flax egg.
- Sauté vegetables with spices.
- Combine with lentils, oats, and breadcrumbs.
- Press into a pan, glaze, and bake 45 mins.
- Prepare mushroom gravy while baking.
- Serve warm with mashed potatoes.
📝 Notes:
- Substitute oats for quinoa flakes for a gluten-free option.
- Add roasted nuts for crunch.
- Store leftovers in fridge up to 4 days.
💚 Nutrition (per serving):
Calories: ~240 | Protein: 10g | Fiber: 8g | Fat: 6g | Carbs: 35g
Conclusion
Every time I make this Vegan Lentil Loaf with Mushroom Gravy, I’m reminded of how comforting simplicity can be. It’s earthy, filling, and completely plant-based proof that you don’t need meat to create something satisfying.
This loaf brings warmth to the table and joy to every plate. Whether it’s for a family dinner, a festive holiday, or just a cozy night in, it’s the kind of meal that makes you slow down and smile. 💛
